In the world of fast food, busy life style, stressed working schedule, our body and health requires more and more attention, including physical exercises and healthy food. I am not an exception, so I try my best to avoid fast food in my everyday life and eat some healthy, well prepared stuff regularly.

First of all, I prepared Vinaigrette – you may need 3 tbsp olive oil, 1 tbsp vinegar and 1 tsp basil, whisk it well into emulsion and your vinaigrette is ready.

Vinaigrette

Mise en place for Sorrel Salad

Here we have: cut sorrel, cherry tomatoes, cucumbers, radishes

Mise en place

Take a large bowl and put everything layer by layer and also pour vinaigrette in between.

Sometimes you need simple and easy-to-make food, sometimes just a garnish for roasted meat or a kind of that. When I found these ingredients in my fridge I didn’t have any plans or recipes, so here is what I prepared from mushroom, rice, green onions and other ingredients.

Follow the photos shot by Sony Ericsson Xperia Arc S 🙂

Boil the rice and leave for a while for soaking

Stew sliced mushroom and carrot in olive oil

[here is the picture of the stewed mushroom and carrot, which I forgot to shoot]

then

Put soaked rice over stewed stuff, keep it on low fire and stir it with wooden stick from time to time

and then

Cut red, green and any-colour-you-wish bell peppers, green onions over the stewed rice and leave for couple of minutes in the pan on low fire and with closed cap. When the dish is ready dress with salt and red pepper

Recently, we visited my aunt in the village Vanta, Kakheti Region. She is adorable cook and wonderful hostess and prepared some meal for us quite very quickly. 🙂 (Generally people are very hospitable there and always ready to host their guests) ❤

Here is what she served for us:

Looks like Red pine mushroom (not sure) it was just stewed in oil and salted, very simple and delicious

Goose stew – saute sliced onions, put sliced goose in it and keep it on low heat for a while, then pour some mashed tomatoes, cap it and leave for about 20 minutes on low heat. Finally dress with coriander, salt and red chopped pepper.

And finally sweet and juicy watermelon from Kakheti 😉

P.S. And everyone around the table patiently waited, while I was taking these photos ❤ 😀

Traditionally, key ingredients of this dish are lamb and tarragon, but after desperate search of desired parts of lamb in Telavi Market , my father decided to buy veal for making Chakapuli (literally meaning the meat and greens boiled in its juice without removing the froth). The dish originates from Kakheti (East Georgia), as the lamb is very popular there and it is seasonal, usually made in Spring.

Surprisingly, when we finally arrived in the village, my father asked me to make Chakapuli 🙂 so here is what I’ve made and what everyone liked in there. 🙂

Ingredients:

Veal – 1 kg

White wine – 200 gr

Tarragon – 200 gr

Spring onions – 200 gr

Coriander – 200 gr

Wild plums – 100 gr

Salt/pepper to your taste

Photo Directions

1. First cut the veal in small parts.

2. Then put the sliced veal into the pot and pour wine in it, no water is needed veal shall boil in wine and own juice.

Keep on low heat for about 30-40 minutes.

3. When the meat is ready, top the pot with cut tarragon, coriander and spring onions and wild plum, cap the pot, wait for 2 minutes and turn off the heat.

Couple of weeks ago I visited my relatives in Telavi. There is a kind of tradition, when one visits Telavi City (East Georgia) one also visits old and famous Telavi Bazaar. So we did it as usual, my father was walking around and looking for various things to buy and I was just following him and photo touring around. Things are not quite expensive here and you can find almost anything you want, including handmade products, meet local people and chat with them (and they are so sweet and kind).

We had quite a cold and rainy day in the capital of Georgia, today; so on my way home, very tired, I was thinking about simple and hot dish, suitable for one gloomy day.

A Rainy Day (shot from my car)

Here is what I have prepared.

First, bunch up these ingredients:

3 – Onions

6 – Mashed tomatoes or 150 gr ready-made tomato puree

4 – Potatoes

1.5 – water

100 gr – Vermicelli

3 cloves – garlic

3 tbs – corn oil

50 gr – coriander

Black pepper/salt to taste

Secondly, heat the saucepan, pour some oil in it and sauté diced onions until golden and soft. Then pour mashed tomatoes and keep stirring with wooden spoon on low heat. After boiling, add diced potatoes and water, stir carefully and bring all these to simmer.

Potatoes diced for soup

When potatoes are almost ready, add vermicelli in the saucepan, and keep simmering on low heat until potatoes and vermicelli are completely ready.

I hope tomorrow will be a sunny day, as we are having Wine Festival in Tbilisi, at Open Air Museum of Ethnography; I was there last year and enjoyed brilliant Georgian wine with my friends. Many kinds of homemade and company-made wines are presented at the festival, so the weather is of key importance for tomorrow.